Any restaurant chef knows the tricks of the trade to pack flavor into every dish he makes.  They key to preparing a delicious meal is in the flavor you give the food - not the seasoning. You can "season" something with salt and pepper... but, what about the other flavors that exist in the background that send your tastebuds over the edge? The lemon.... garlic ... onion ...thyme ... marjoram.... basil ... sage?  It's so impressive that these chefs know how to balance flavors of these spices to boost the flavor of the food. Truly an art.

Chef Rick - known as "Slick Rick" around here - has blended these all-natural / low-salt / sugar-free / non-gmo / organic spices to be the perfect flavoring for any of your home-cooked meals.  Our spices are all about giving your food incredible flavor without adding intense salts and preservatives.  Slick Rick's spice blends were created to be an easy the home cook to make gourmet tasting foods without fail! No worries on what to use them on, how much or how little. Just sprinkle, be creative, and enjoy! 

Recently I've been eating the grilled catfish at Rick's other restaurant - Johnnie Mae's - and I immediately asked what the grill cook had put on the fish and veggies to make it taste so great. "Steak spice on the squash," he said... "and Garlic n' Herb on the fish".  So, there it is, folks... now you know (don't tell.)

Grab some fresh green beans (preferably while they're in season) - wash and snap off the stems.

If you're cooking on the grill, then prep your steak or burgers as well,  put on the coals and fire it up!
If you're cooking in the oven, preheat it to about 400 - but you can't go wrong with any temp, really. Just get it hot!

Use an aluminum foil tent for grilling your beans - Tent the foil, add the beans, and drizzle some of your favorite white wine over them (then drink the remainder of the wine).  Pat with butter, according to taste and how buttery you want them, then sprinkle the STEAK SPICE all over and toss.  Don't worry about measuring - just use the spice as if you were dashing with salt and pepper!  If you're roasting these in the oven, you can do all of the above in a roasting pan.

Cook the beans for as long as you have your steak on the grill - or about 10 minutes in the oven. Check them for desired tenderness - and cook longer if you want them a little more tender!

NOTE:  You can also just buy a can or two of green beans and do the same - though we recommend adding some bacon drippings if you use the canned ones! 

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 The benefits of Salty & Spicy spice is that it's got the BIG FLAVOR but without all of the sodium.  If you add too much Tony's, you end up with a dish that's too salty - so to prevent that, I'd say you need to get some organic spices ​from Slick Rick - and try something a little different (and a little better for YOU.)
Move over Tony,  make room for Slick Rick.

As much as I try to create unique dinners for my family - there's no avoiding the basics and the go-to / easy fix for side dishes.  For us, it's the creamy goodness of Velveeta Shells and Cheese.  My daughter will eat half a pot of macaroni and cheese "as-is." Me, on the other hand - I need to add flavor and kick it up a bit. Previously, I've used black pepper, then I switched to Tony Chachere's - but the salt content in Tony's makes it too salty for me. Hot sauce made it too spicy.  When I brought home Slick Rick's "Red" Spice that's supposed to be an everything-spice - I decided to try it.

I think that's the beauty of Slick Rick's spice blends, is that the possibilities are endless - and they are a solution to make the simplest, every-day recipes or 'out-of-the-box' fixes taste A-M-A-Z-I-N-G.  Salt and pepper - you're moving to the back of the cabinet.